Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
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This item was last sold on : 02/11/17
Dark green in color, Savoy spinach has crinkled leaves and offers a very rich "green" flavor. Each leaf is five to six inches long and used as much for its appearance as for its taste. Savoy spinach has a more substantial, winter greens taste and texture than standard spinach.
Grown in cooler regions of California, Savoy spinach is available year-round.
Savoy spinach, botanically classified as Spinacia oleracea, is an heirloom variety. The name Savoy refers to a large group of spinach varieties all having crinkled or wrinkly type leaves. In 1870 German scientist Emil Von Wolff misplaced a decimal while studying spinach and it's nutritional value, giving spinach false claims to an extremely high iron content, until 1930 when the error was discovered.
Spinach is an excellent source of betacarotene, vitamin C and folate. Two cups raw chopped spinach contains about 13 calories.
Reminiscent of Swiss chard and similar to Bloomsdale spinach, both in flavor and size, this variety can be cooked for longer periods of time, and holds its shape and texture well. Ideal for sauteing and wilting, use as a substitute for collards, chard or kale. Pair with strong garlic and onion, dried fruits, citrus, pork, poultry and beef. Compliment this spinach's earthy flavor with aged cheeses, chiles, pomegranate seeds, nuts or eggs. Keep dry and refrigerated, then rinse very well before using.
This cool-season vegetable, Spinacia oleracea, belongs to the goosefoot family, Chenopodiaceae, and can be harvested as soon as it grows to an edible size. Growing well in the cooler regions of California, Savoy spinach is not suited to growing in warmer climates. Native to Persia, now Iran where it was known as aspanakh, today this vegetable thrives in the coastal areas of California.
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